Getting flavor out of lemongrass

[Mark Thorson]

I've been making curry sauces based on coconut milk,
and I can't detect any flavor from the lemongrass.
I crush it with the flat of my kitchen knife, and
simmer the crushed lemongrass in coconut milk for
20-30 minutes. I think I used five stalks of it
last time. I peel off the outer layers and trim
a little from the base end. I use about ten inches
from the base end, cut into two five inch segments.

What's the problem? It's really crushed, and last
time I followed up the crushing with a beating from
the back edge of the knife. Maybe I need to simmer
longer? Maybe the coconut milk is muting the flavor?
(It seem to mute curry powder quite a bit.)

[Bob Terwilliger]

Is it possible that your lemongrass is too dried out? Most of the time,
simply tying the lemongrass into a knot and simmering is sufficient to
extract its flavor.

Bob

[Paul M. Cook]

"Mark Thorson" <nos...@sonic.net> wrote in message
news:4EB4C7BB...@sonic.net...

I always score the lemongrass on both sides, then flatten it with my clever.
But I always use it in soups that get simmered for 30 minutes or more.

Paul

[M. JL Esq.]

That "too dried out" or other shelf life aspect is, i think, very
important.

i experimented but was eventually told that fresh is best. If you can
pick & peel it you can get good flavour from it, and sometimes if you
get really fresh, picked lemon grass and peel off all the dried outer
leaves to get it down to where it looks like a peeled green onion and
only use, gently and quickly that, raw, white, delicate, interior part
you can get some flavour from it.

But i never had much luck with getting any noticeable flavour from store
bought, even "fresh" lemon grass" stalks, roots attached.

Im not much fond of leeks for the same reason, a bit too delicate a
flavour. Especially for a cooked dish.
--
JL

[John Kuthe]

On Nov 5, 12:00 pm, "M. JL Esq." <jpsti...@isp.com> wrote:
> Bob Terwilliger wrote:
> > Mark wrote:
>
> >>I've been making curry sauces based on coconut milk,
> >>and I can't detect any flavor from the lemongrass.
> >>I crush it with the flat of my kitchen knife, and
> >>simmer the crushed lemongrass in coconut milk for
> >>20-30 minutes.  I think I used five stalks of it
> >>last time.  I peel off the outer layers and trim
> >>a little from the base end.  I use about ten inches
> >>from the base end, cut into two five inch segments.
>
> >>What's the problem?  It's really crushed, and last
> >>time I followed up the crushing with a beating from
> >>the back edge of the knife.  Maybe I need to simmer
> >>longer?  Maybe the coconut milk is muting the flavor?
> >>(It seem to mute curry powder quite a bit.)
>
> > Is it possible that your lemongrass is too dried out? Most of the time,
> > simply tying the lemongrass into a knot and simmering is sufficient to
> > extract its flavor.
>
> > Bob
>
> That "too dried out" or other shelf life aspect is, i think,  very
> important.

...

True! My upstairs neighbor (the Agricultural Goddess as I call her)
planted from lemon grass in our garden, and one day when I was out
talking with her she told me about having planted it, and she broke a
piece off and handed it to me. Fresh. YUM!! Smelled and tasted
wonderful! Extremely fibrous of course, but that's lemon grass.

Try getting fresh lemon grass, I'll bet there will be a world of
difference!

John Kuthe...

[Jean B.]

Sqwertz wrote:
> Some lemongrass is flavorless. My suggestion would be to buy a frozen
> tub of chopped lemongrass at the oriental market and keep it in the
> freezer. Chipping/scraping off a little at a time as you need it. If
> you don't want the lemongrass in the final dish (depending on how
> finely cut or fibrous the chopped lemongrass is) tie it in a small
> square of cheesecloth.
>
> I've stopped buying fresh lemongrass for this reason. Even the forzen
> lemongrass can have this problem, but I have a reliable brand that
> comes in 12oz cups (frozen).
>
> -sw

Brand, please.

--
Jean B.

[Jean B.]

Sqwertz wrote:

>> Brand, please.
>
> No habla Vietanmese and Chinese. Frozen lemongrass comes in cheap
> plastic tubs with lids or in flat cryovac malleable plastic all in the
> freezer sections. I thaw and repackage as soon as I get them -
> usually flat in ziplock bags so I can break off as much as I need.
>
> -sw (cooking Vietnamese pork chops and bun tonight)

Yes, I've seen it. Okay, I'll have to start on my own.

I generally like your style cooking.

--
Jean B.

[Mark Thorson]

"M. JL Esq." wrote:
>
> That "too dried out" or other shelf life aspect is, i think, very
> important.

That was it. I found fresher lemongrass at a produce
store (cheaper too, only $0.99/lb.) and that worked well.
The stuff at the Asian food store was too old.